Application of genetic algorithm to optimize extrusion condition for soy-based meat analogue texturization

Journal of Food Science and Technology

Volumn 54, Issue 5, 2017, Pages 1119-1125

  Mazaheri Tehrani, Mostafa ^a   Ehtiati, Ahmad ^a   Sharifi Azghandi, Shadi ^a  

^a FERDOWSI UNIVERSITY OF MASHHAD   (Iran)

Author keywords

Extrusion; Full fat soy flour; Genetic algorithm; Meat analogue; Texturized soy protein

Indexed keywords

GENETIC ALGORITHMS; MOISTURE; MOISTURE DETERMINATION; OILS AND FATS; PROTEINS; SCREWS; SOYBEAN OIL; WATER ABSORPTION;

BARREL TEMPERATURE; EXTRUSION CONDITIONS; EXTRUSION PROCESS; FUNCTIONAL PROPERTIES; OIL ABSORPTION CAPACITY; REHYDRATION CAPACITY; SOY FLOUR; SOY PROTEIN;

EXTRUSION;

EID: 85014021123     PISSN: 00221155     EISSN: 09758402     Source Type: Journal    
DOI: 10.1007/s13197-017-2524-9     Document Type: Article

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